Saturday, November 18, 2017

Blueberry Hand Pies

Blueberry Filling:

4 cups blue berries (fresh berries are best, but frozen will work too)
1/4  cups water
Combine berries and water in saucepan. Cook over medium heat until hot but not boiling.

1 1/2 cups sugar
1/4 cup cornstarch
Combine sugar and cornstarch (be sure to mix well), stir into hot berry mixture, bring to boil, and cook until thick.

1 T lemon juice
1 T butter
(Add if desired...but it will still be delicious if your don't)

Pie Crust:

1 cup flour
2 teaspoons sugar
1/4 teaspoon salt
6 Tablespoons unsalted butter cold and cut into small pieces.
Combine flour, sugar, and salt, use pastry blender to cut in butter.

1/4 cup sour cream
Add sour cream and use pastry blender.  Blend until dough begins to clump together, remove from bowl and shape into ball.
Refrigerate for at least 30 minutes (okay folks...sometimes I'm in a rush and skip this step) .
Remove from refrigerator and transfer to lightly flowered surface.  Allow the dough to sit for 5 minutes before rolling out.

I don't have a special cutter for making the hand pie crust. For the hand pies in this post, I rolled out the dough, placed a 4 1/2 by 4  1/2 inch plastic lid on the dough and cut around it.  Once the dough is cut add 1 1/2 - 2 Tablespoons of cooled blueberry filling to the crust, fold over, and crimp edges with a fork.

Place hand pies on baking sheet (line baking sheet with parchment paper to help with clean up). Bake at 375 until crust is cooked to your liking...approx 15-20 min.

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